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Baking Terminology

Horizontales
A glossy, translucent coating applied to a dish by dipping, dripping or brush.
To distribute small amounts of butter evenly over the surface of baked goods.
To combine ingredients and incorporate air with a rapid circular motion.
To drip a glaze or icing over food from the tines of a fork or spoon.
Butter in a soft enough state for easy blending but not melted.
To heat sugar until it is melted and brown.
To stir together two or more ingredients until they are thoroughly combined.
To seal the edges of two layers of dough with the tines of a fork or fingers.
To combine ingredients with a spoon or whisk using a circular motion.
A soft mixture of ingredients used to baked products.
To cut slits in food with a knife.
To heat a liquid until bubbles rise continually to the surface and break.
Verticales
A mixture of flour, liquid, and other ingredients thin enough to pour.
To cook in an oven with dry heat.
Temperature of about 105 degrees which feels neither hot or cold.
To beat one or more ingredients like butter and sugar until smooth and fluffy.
To stir together two or more ingredients until mixed.
To gently combine ingredients.
To fold, push, and turn to produce a smooth elastic texture.
To sprinkle lightly with sugar, flour or cocoa.
To beat rapidly to incorporate air into a mixture to lighten and increase the volume.
To distribute fat with dry ingredients using a pasty blender.
To allow dough to rise before baking.